1. Combine cider, shallot, and pepper in a saucepan over medium heat. Heat for 15 minutes, stirring occasionally. Add the margarine and whisk it into the mixture. Keep stirring and add the salt and chili powder. Remove the pan from the heat.

Sprouts

1 pound Brussels sprouts, trimmed and halved or quartered

3 Tablespoons olive oil

1/2 teaspoon fresh rosemary, chopped

1/4 cup walnuts, chopped coarsely

Preheat oven to 400º

1. Toss the Brussels sprouts with olive oil, rosemary and salt. Pour on a foil-lined cookie sheet and roast 15-20 minutes, or until soft throughout.

2. In the last 5 minutes of baking, spread the walnuts on a baking sheet and toast for 4-5 minutes.